For Crab Cakes:
Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes and sauté until golden brown, about 4 minutes per side. Transfer to plates.

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Recent Review

I intended to only make the cakes, not the sauce. But so many people raved over the sauce I went ahead and made it too. It was delicious, but I thought it overpowered the delicate flavor of the crab cakes and scraped it off. (Have to admit I ate it separately with a spoon.)
As for the cakes, the touch of cilantro in them was excellent.